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Malabar Coconut Rice


Basmati rice
1 ½ cups
Mild vegetable oil
1 ½ tbsp
Whole cashew nuts
¼ cup
Mustard seeds
½ tsp
Fresh hot green chillies (stemmed), slit lengthwise
Fresh kari leaves
Coconut milk
2 cups
¾ cup
¾ tsp
Grated fresh coconut  - for garnish
2 tbsp

Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size saucepan over moderate heat. Add the cashews and fry until lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set aside. Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter, add the chillies and kari leaves. Cook, stirring, for 1 minute, then add the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes. Mix together the coconut milk and water; add to the rice, sprinkle in the salt and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a heated serving dish and garnish with fried cashews and coconut. Serve hot, warm or at room temperature.